Dash of That Muffin Pan 12 Cup Gold Description
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
View printable version
Print Page
Vanilla Cupcakes With Raspberries
Cupcakes can make any kind of day better. And when they come together easily with a great gluten-free mix – well, that’s the icing on the proverbial (cup)cake! These pretty-as-a-picture vanilla treats get a boost of moisture
and omega-3s when you mix in
SunButter and flax seed oil. And with no need for an electric mixer, they’re fun for kids to make. Top them off with juicy raspberries and make everyone’s day a little sweeter.
Vanilla Cupcakes With Raspberries
Cupcakes
- 1 Simple Mills Gluten-Free Vanilla Cupcake & Cake Mix
- 3 organic eggs
- 4 Tbsp. Nutiva Buttery Coconut Oil
- 1 Tbsp. SunButter Sunflower Butter
- 1 tsp. flax oil
- 1/3 cup Sproud Plant-Based Milk
- 1 Tbsp. organic vanilla extract
Frosting
- 1 can organic vanilla frosting
- Fresh raspberries
- Preheat oven to 350 degrees F. Grease cupcake pan or fill with paper liners.
- In bowl, add all cupcake ingredients except for mix, and whisk until well combined.
- Add mix and stir until free of lumps.
- Pour batter into cupcake pan. Bake 15-20 minutes. Let cool completely.
- Stir frosting in can until slightly whipped; spread on cupcakes. Arrange raspberries on top.
Add the ingredients to your cart to make these crowd-pleasers.
